Pumpkin & White Bean Stew

The end of October is quickly approaching and temperatures in the Midwest have finally made the transition into Fall. It’s a perfect time of year to feature a recipe with classic bean soup taste mixed with the sweet and savory flavors of the season.

It was exactly a year ago today that Pumpkin Lentil Soup was featured on the Hurst Bean Blog. In the last few weeks, the delicious soup has been one of our most sought after recipes on the site. So in the spirit of Halloween, here’s another great recipe that features pumpkin and works perfect for the cold nights in the weeks ahead.

What you need:

  1. 1 package (20 oz.) Hurst’s Great Northern HamBeens®
  2. 2 ham hocks
  3. 1 can pumpkin (not pie mix)
  4. 1 large yellow onion, diced (approx. 2 cups)
  5. 1 cup sliced carrot (small rounds work great)
  6. 1 cup diced potato
  7. 1/2 tsp. allspice
  8. 1/2 tsp. cinnamon
  9. 1/2 tsp. clove
  10. 1/2 tsp cumin
  11. 1/4 tsp. cayenne
  12. 1/8 tsp. nutmeg
  13. 1/2 cup heavy cream
  14. 1/2 cup apple cider
  15. 7 cups of water
  16. 3 tbsp. chopped chives (garnish)

1. Dump the beans into a colander or sieve. Rinse and sort through the dry beans checking for any unwanted debris. Pour into a large bowl or pot and cover with at least 2″ of warm water. Allow the beans to soak for at least 4 hours, up to overnight. Discard the excess water.

2. In a large soup pot over medium-high heat, sauté the onion and carrot in a small amount of olive oil. When the onions become translucent, add the water, ham hocks, potatoes, and soaked beans.

3. Bring the mixture to a rolling boil, then reduce the heat to low and simmer (covered) for 60 minutes, stirring periodically.

4. After 60 minutes, check the beans for tenderness. If fully cooked, remove the ham hocks (you can either discard, or trim the meat and add back to the soup). Next add the can of pumpkin, apple cider, spices, and Hurst’s Ham Flavor packet.

5. Cook stew for additional 10 minutes, then stir in the heavy cream. Serve hot with the chopped chive for garnish. Works great in a crusty bread bowl too!

This is our submission for My Legume Love Affair #28, hosted by Dil Se… (MLLA is a monthly blog event started by Susan Wolfe @ The Well Seasoned Cook)

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6 Responses to Pumpkin & White Bean Stew

  1. I think it is lovely combination to add beans in to a savory pumpkin stew or soup! The pictures looks so delish and yummy! and perfect of chili weather right now.

    I love the soup cup it is served in, beautiful. Makes it more interesting.

  2. Peggy says:

    This soup looks super tasty! Love the fall flavors and the addition of pumpkin!

  3. Susan says:

    This looks extraordinarily good. I’ve so much fresh pumpkins and orange squashes, that I must make this by Thanksgiving. Thanks for a truly innovative recipe for MLLA.

  4. Simona says:

    This soup looks great, full of flavors I like. I will bookmark it for future reference. Thanks!

  5. Becky says:

    The adding of the potatoes is not listed. I assume in step 3, but I’m going to guess halfway through, otherwise they’d fall to pieces (unless that is the intent). Cooking it up tonight with a few slight mods. Looks really good, by the way.

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